STRAWBERRY PROSECCO FLOATS
Provided by Anne Burrell
Categories beverage
Time 35m
Yield 4 prosecco floats
Number Of Ingredients 0
Steps:
- Toss 1 pint quartered strawberries and 1 tablespoon sugar in a bowl and let sit 30 minutes. Divide the strawberries among 4 wine glasses or champagne flutes. Add 1 scoop of vanilla ice cream to each. Fill with chilled prosecco.
STRAWBERRY AND PROSECCO SCONES WITH SPARKLING LEMON ICING
Provided by Jeff Mauro, host of Sandwich King
Time 1h30m
Yield 8 scones
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Pulse together the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and pulse until pea-sized butter balls form, about 20 seconds. Turn out into a bowl.
- Whisk together the buttermilk and prosecco in another bowl and gently mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash or two more of prosecco.)
- Gently roll out the dough on a lightly floured surface into a circle about 1 1/2 inches thick, then cut into 8 wedges. (See Cook's Note.) Transfer to the parchment-lined baking sheet and bake until golden brown, 16 to 18 minutes. Let cool completely, then drizzle with Sparkling Lemon Icing and sprinkle with fresh lemon zest.
- Whisk together the confectioners' sugar, zest, salt and 1 tablespoon prosecco. If too thin, add more sugar; if too thick, add more prosecco.
CRANBERRY-ROSEMARY PROSECCO FLOAT
This makes such a festive cocktail to kick off your Thanksgiving cocktail hour! This recipe is for one, but line up flutes for all your guests and it's easy to make as many as you need. Make the rosemary simple syrup up to a week in advance. The rest of the cocktail is together in minutes.
Provided by Julie Hubert
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 1h6m
Yield 1
Number Of Ingredients 8
Steps:
- Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
- Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.
Nutrition Facts : Calories 474 calories, Carbohydrate 70.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 13.6 mg, Sugar 56.5 g
STRAWBERRY PROSECCO FLOAT
Steps:
- Toss the strawberries with the sugar and let sit for 30 minutes.
- Place 1 scoop vanilla ice cream each of 4 large wine glasses. Divide the strawberries between the 4 glasses. Fill each glass with prosecco. Serve with a spoon and a straw.
- Woohoo!!
- June - Why We Love: Strawberries
STRAWBERRY LEMONADE PROSECCO JELLIES
Ree makes these gorgeous jellies in small Bundt pans, but decorative molds, martini glasses or even shot glasses will also work. If using glasses, you can skip turning the jellies out onto a plate and serve them directly in the glasses.
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put 6 mini Bundt pans (1-cup size) on a baking sheet and place in the freezer to chill.
- Add the prosecco, lemonade and vodka to a pot, sprinkle over the gelatin and let sit for 1 minute. Place the pot on the burner, turn the heat to medium low and heat, whisking occasionally, just until the gelatin has dissolved, 1 to 2 minutes, being careful not to let it come to a boil. Once the mixture is incorporated, remove from the heat and allow to cool for a few minutes.
- Grab the pans from the freezer and divide the chopped strawberries and peaches among them. Gently pour and divide the liquid over the fruit. Transfer the molds to the refrigerator to chill for at least 1 hour. The jellies can be made 24 hours in advance.
- When ready to serve, let sit at room temperature for about 10 minutes. Slice the remaining strawberries. Dip the bottom of each mold in warm water for 6 to 8 seconds before easily turning out the jelly onto a plate. Garnish with the sliced strawberries and serve.
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